Oysters on the Half Shell with Yuzu Shallot Mignonette

Makes enough for 1–2 dozen oysters | Prep time: 20 minutes

Ingredients

For the Yuzu Mignonette:

• 2 tablespoons finely minced shallot

• 2 tablespoons yuzu juice (fresh preferred, or quality bottled like Yakami Orchard)

• 1 tablespoon unseasoned rice vinegar

• ½ teaspoon mirin (optional, for subtle sweetness)

• Pinch of flaky sea salt

• Cracked white pepper, to taste

• 1 teaspoon finely chopped chives or shiso leaf (optional garnish)

For Service:

• 1–2 dozen fresh oysters

• Crushed ice or rock salt for presentation

• 2024 Ojai Mountain White Blend, well chilled

Method

1. Prepare the mignonette (15-30 minutes ahead) In a small bowl, combine minced shallot, yuzu juice, rice vinegar, mirin (if using), salt, and a few grinds of white pepper. Stir gently and refrigerate for at least 15–30 minutes to allow flavors to marry.

2. Shuck the oysters (just before serving) Open oysters carefully, preserving their natural liquor—that briny essence is essential to the pairing. Arrange on crushed ice or a bed of rock salt.

3. Serve with precision Spoon ½ teaspoon of yuzu mignonette over each oyster. Garnish with chopped chives or slivered shiso if desired.

4. Pour and pair Serve chilled glasses of 2024 Ojai Mountain White Blend alongside. The wine's taut acidity and mountain herb character will echo the brightness of yuzu while complementing the oyster's natural minerality.

King Oyster Mushroom "Oysters" with Yuzu Mignonette

Plant-Based Alternative

Makes 12 bites | Prep time: 25 minutes

A vegetarian interpretation that captures similar ocean-saline brightness through mushroom umami and mindful technique.

Ingredients

For the Mushroom "Oysters":

• 2 large king oyster mushrooms

• 2 tablespoons quality olive oil

• Pinch of flaky sea salt

For the Mignonette & Garnish:

• 2 tablespoons finely minced shallot

• 2 tablespoons yuzu juice

• 1 tablespoon rice vinegar

• ½ teaspoon mirin (optional)

• Freshly ground white pepper

• Nori flakes or micro shiso for garnish

Method

1. Shape the "oysters" Cut mushroom stems into ½-inch discs, then trim into oyster-like medallions. Score lightly in a crosshatch pattern to enhance flavor absorption.

2. Sear with care Heat olive oil in a nonstick skillet over medium heat. Sear mushroom medallions 1–2 minutes per side until golden but still tender. Season with salt and let cool completely.

3. Prepare mignonette Combine shallot, yuzu juice, rice vinegar, mirin, and white pepper in a bowl. Chill for 15 minutes.

4. Assemble artfully Place each medallion on ceramic spoons or small shell dishes. Top with yuzu mignonette and garnish with nori flakes or micro shiso for oceanic essence.

5. Serve with intention Pair with chilled 2024 Ojai Mountain White Blend. The wine's acidity and saline minerality will enhance the mushroom's umami while the citrus lift brightens each bite.

Experience the crystalline precision of our 2024 White Blend with this yuzu mignonette pairing. Then discover how our mountain terroir expresses itself in red with the 2023 Mourvèdre—perfect for transitioning from raw bar to the heartier flavors of our bouillabaisse recipe.

Order the 2024 White Blend | Add the Mourvèdre for your next course